Heirloom Tomato Consommé with Goat Cheese Ravioli Recipe | James Beard Foundation

Ingredients

• 4 pounds ripe heirloom tomatoes
• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons sugar
• 1 teaspoon ground black pepper
• 8 ounces Haystack Mountain Goat Dairy goat cheese or another fresh goat cheese
• 4 ounces cream cheese
• 2 egg yolks
• 1 teaspoon chopped parsley
• 1 teaspoon chopped thyme
• Semolina pasta dough
• Egg yolk wash (1 part water to 1 part egg yolk)
• Semolina flour, to dust tray
• 1 small baguette, diced into 1/4-inch squares (about 1 cup)
• 2 tablespoons extra virgin olive oil
• Kosher salt and black pepper, to taste